CBJ Holiday Recipes!

The holidays are upon us and I can’t think of a better way to celebrate and spread some holiday cheer the CBJ way, then by sharing these amazing recipes  by some inspired chefs!  Below you will find 5 phenomenal recipes that are sure to rock yours and your families worlds!

Chocolate Mint Pretzels

by Abby Marie

Ingredients:

*1/2 cup Chocolate Whey Protein

*1/2 cup Almond Milk (unsweetened)

*1/4 cup Cocoa Bar In A Jar Thin Mint

*Mini Pretzels

*(optional-crumbled Andes Mints)

 

To Do:

-Combine almond milk and whey protein until combined well.  Whisk in CBJ until incorporated and smooth.  Spread pretzels on a baking sheet lined with parchment paper.  Drizzle chocolate mint mixture over pretzels (it’s okay if a significant amount is on the parchment paper.  Those extra bites of chocolate will be just as yummy on their own).  Top with crumbled Andes Mint for extra mintiness if you so choose.  Chill in the freezer for 20 minutes.  Serve!  Store unused portions in a ziplock baggie in the freezer.

 

Healthy Cocoa Bar Peanut Butter Cake

by Katie Crokus

Ingredients:

*150g oat flour ***NOTE: I used Bob’s Red Mill but you can make your own or use 160 grams of QUICK oats (10 gram measurement difference.)
*16g PB2 (powdered peanut butter)
*144g swerve⠀
*1 tsp baking powder⠀
*1/4 tsp salt⠀
*1 tsp vanilla⠀

Add wet:⠀
*80g Cocoa Bar In A Jar peanut butter cup⠀
*113g 0% greek yogurt⠀
*150g egg whites⠀
*90 ml water⠀

To Do:

-Blend for 1-2 min with hand mixer on med-high speed until a smooth, fluffy batter forms.⠀Pour into 8×8 lined dish and cook at 350 for 30-35 min/until firm.  Let cool completely; top the entire batch and serve to a crowd, or hoard it for yourself and enjoy single servings! ⠀

Non-negotiable frosting:⠀
*60g PB2 – I used chocolate ⠀
*8g sugar free pudding powder⠀
*90 ml water⠀
Thicken in fridge for 15+ min⠀

151g serving cake+frosting = 234 calories/54C/6F/14P⠀
1/6 of cake (121g) -192 cals/48C/6F/11P⠀
1/6 of frosting (30g) -42 cals/6C/1F/3P⠀

 

Mini Gingerbread Man Muffins

by Sarah A Whisk With Two Wands

Ingredients:

*1 1/2 c oats, ground to oat flour

*1/3-1/2 c coconut palm sugar

*2 large eggs or 2 TBSP ground flax seed or ground chia seeds and 8 TBSP warm water

*1 tsp vanilla, optional

*1 tsp baking powder

*1 tsp baking soda

*1/4 tsp sea salt

*1/2 tsp nutmeg

*1/2 tsp cloves

*1 tsp cinnamon

*1 tsp ground ginger

*1/2 tsp allspice

*1 c pumpkin puree

*1/2 c applesauce

*2-3 TBSP molasses

To Do:
Preheat oven to 350F.  If making egg free/vegan, in a small bowl mix together ground chia seeds/flax-seed and 8 tablespoons of warm water and set aside.  In a small food processor, or dry container of a Vitamix, chop oats to oat flour.  Add in baking powder, baking soda, spices, and salt. Pulse to combine and set aside.  In a large bowl mix together coconut palm sugar, eggs/egg substitute, optional vanilla, applesauce, pumpkin puree, and molasses.  Add dry mixture into the wet and mix until combine with a spatula.  If you want to add chocolate chips and or nuts now would be the time to fold them in.  Spray mini muffin or gingerbread molds with non stick spray, or line a 9×9 pan with parchment paper.  Pour batter into prepared pan, and bake 16-18 mins for mini muffins, around 30 minutes for a 9×9 pan.  Cool on a cooling rack 5-10 minutes, or a little longer if using a silicone mini gingerbread mold.  Embellish or top with Cocoa Bar In A Jar, nut butters or toppings of choice.  Makes 3-4 dozen.  Enjoy!

Note: If using a mini gingerbread mold I like to use a piping/frosting bag, to fill the little molds quick and easy.

Vegan ‘Eggnog’ Smoothie

by Torrie Giraldo

Ingredients:

*1 cup unsweetened almond milk

*1/8 cup canned coconut milk

*1 frozen banana cut into chunks

*1 tsp cinnamon

*1 tsp vanilla extract

*1/4 tsp nutmeg

*pinch of ground cloves

*1 tbsp maple syrup

*1/2 tsp rum extract

*Cocoa Bar In A Jar PB cup (melted)

To Do:

-Combine all the ingredients into a high speed blender and blend until very smooth.  Drizzle your CBJ PB cup in your glass. Pour the smoothie mixture into the glass and enjoy!

Pumpkin Peanut Butter Cup Fudge

by Jenny

Ingredients:

*1/3 cup pumpkin purée
*1 cup Cocoa Bar In A Jar PB Cup

*2 tablespoons honey
*1/2 teaspoon pumpkin pie spice
*1/2 teaspoon cinnamon

To Do:

-Process all ingredients in a food processor.  Once combined, spread into a container lined with parchment paper.  Set in fridge for a few hours. Take out, slice and enjoy!

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